Asian Chicken Salad

I made this recipe last week for the first time and it was SO good!! Of course, every recipe I get off Pioneer Woman's blog is delicious.....EVERY SINGLE ONE!! How does she do it??? Ok...Here is the recipe! More fun times at the Rauls will be blogged about soon! :)

FOR THE SALAD:


4 pieces Boneless, Skinless Chicken Breasts

11 ounces, weight Spring Salad Blend

1 whole Red Bell Pepper, Seeded & Sliced

2 cups Fresh Pineapple Chunks

1 cup Green Onions, Sliced

1 package Chicken-flavored Ramen Noodles, 3 Ounce Package

3 Tablespoons Vegetable Oil

1 cup Whole Almonds, Coarsely Chopped

4 Tablespoons Sugar

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FOR THE DRESSING:

1 whole Seasoning Packet From Your Ramen Noodles

½ cups Sugar

1 cup Vegetable Oil

⅔ cups Rice Wine Vinegar

2 Tablespoons Sesame Oil

4 Tablespoons Soy Sauce

For the dressing, combine ingredients in a jar with a tight fitting lid and shake until well blended.


Place chicken in a gallon-sized Ziploc bag and pour half of the dressing over chicken. Seal tightly and refrigerate for several hours or overnight. Reserve remaining unused dressing for salad.

Preheat grill to medium-high (about 400 degrees F). I just sauteed the chicken in a pan since we don't have a grill right now and it is too DANG cold otherwise!! ;)

Remove chicken breasts from marinade and pat dry with clean paper towels. Place on preheated grill and grill over medium-high heat for about 4 minutes per side (maybe a minute or two more depending on thickness). When done, place chicken breasts on a clean baking sheet or plate and loosely cover with foil. Let sit for 10-15 minutes.

Meanwhile, combine salad mix, red bell pepper, pineapple and green onion in a medium-sized bowl. Cover and refrigerate until right before serving.

Preheat oven to 400 degrees F. In a medium bowl, crush ramen noodles and drizzle with 3 Tablespoons of oil; toss until well coated and spread onto a cookie sheet. Place cookie sheet in a 400 degree oven, stirring often to lightly toast noodles. Keep an eye on it and don’t let it burn! Remove and cool completely.

In a small pan, cook and stir almonds and 4 Tablespoons of sugar over medium heat until almonds are caramelized (they will be light brown and coated with melted sugar), approximately 4-6 minutes. Spread the almonds on foil or wax paper. After they cool, break apart.- I bought some honey almonds at walmart because I don't have time for fancy! :)

Right before serving, toss lettuce mixture, Ramen noodles, sugared almonds and sliced, grilled chicken breasts with enough dressing to coat (to taste). Serve in a large bowl and enjoy!

**Try to prepare the dressing the day before so that you can marinate the chicken overnight**